Pork Meatball Stirfry with Lime and Coriander (Cilantro)
A Thai inspired pork meatball stirfry with a mild, fragrant flavour.
This could be a good recipe to try if you want to get your kids or partner to try something new. These meatballs have a subtle Thai inspired flavour that isn’t overpowering, and I used absolutely no spice. None! I know! I’ve served them with rice and a stir fry here, but you could try them with pasta, or even a big pile of mash.
This pork meatball stirfry is based around my lemon and sage meatballs, but to accentuate the Thai flavours I cooked them in coconut milk. Rather than forming a sauce, by the end of cooking the coconut milk had formed a beautifully sticky, fragrant coating on the vegetables and meatballs.
I’ve added an alternative cooking method though- baked meatballs work just as well. This version of the pork meatball stirfry could be made in half an hour – it’s more like 45 minutes total time for the poached method. However, you can largely leave them to it once they’re simmering. If you’re in a hurry and want to poach them try adding more liquid, or making twice as many smaller meatballs.
Pork Meatball Stirfry Tips
If you’d rather not use pre prepared vegetables you could use green beans, scallions, peppers and mushrooms – even baby corn would do the trick. Frozen vegetables would work ok too- just combine the veg with the coconut milk and skip the frying stage.
I use lean pork mince, but you can of course use whatever sort you like. If you have leftover meatballs try them with a packed lunch – the ones I had cold were just as yummy that way. Using the blender or food processor means they stick together really well with minimal effort too. Perfectly portable – or perfect for those too small to have mastered cutlery. To make a lower calorie version swap the coconut milk for the light version.
calories given include accompaniments detailed here
- 500g lean pork mince (ground pork) (1lb)
- 1 slice of bread
- 1 bunch coriander/cilantro
- 1 lime
- 1 egg
- 1 carton pre-prepared stir fry vegetables
- 1 14oz can coconut milk
- 6 oz rice, or according to appetite
- 2 tbsp olive oil
Prepare the juice and rind of the lime. Tear up the bread, crack the egg and tear or chop the coriander (cilantro).
Place the mince, bread, egg, coriander (cilantro) and lime in a blender and blend until well mixed.
Fry the stir fry veg quickly in the olive oil, then add the coconut milk and turn down to a low simmer.
Pull out walnut sized balls of mixture, roll them a little to shape and pop them in the coconut milk. Baste them a little with the warm coconut milk.
Turn the meatballs after 10 minutes or so, and stir the veg to stop them sticking. Ensure the coconut milk is simmering, but not boiling hard. You don't want it to stick.
When they're cooked all the way through, after ab out 30 minutes, serve over rice.
Heat the oven to gas mark 6.
Grease a baking tray/sheet and place wanut sized balls of mixture on it.
Cook, turning once, for 20 minutes or until cooked through.
While they're in the oven, boil the rice. Stir fry the vegetables in a skillet or wok and add the coconut milk. Simmer until the coconut milk is reduced and sticky.